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3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion and cook until just transparent.

Add the beef broth, the chicken broth and tomato sauce, and bring to a boil. Add the onion powder, chili powder, paprika and white pepper, and stir well. Float the jalape&#241;o halves on surface of chili. Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat. If it begins to look dry, lower the heat and add a little beef broth.

Remove jalape&#241;os from surface and stir in the additional chili powder, ground cumin and onion powder. Return jalape&#241;os to chili, cover, and simmer over very low heat for an additional hour.

At the end of the cooking time, you may adjust the taste with additional chili powder, cumin, onion and garlic powder, if desired.

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I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

Cooking Instructions:
1. Chunk brisket and place in bottom of a large crock pot
2. Dice garlic cloves finely and onion finely or leave larger chunks based uopn preference.
3. Fry bacon slices in large skillet until nearly crisp. Chop bacon and retain grease in skillet.
4. Put bacon back in skillet along with diced garlic and onion. Saute until onion is transluscent.
5. Add all dry spices and seasonings except for paprika and chili powder. Stir into onion, bacon and garlic mixture.
6. Add Rotel, V8 and tomato paste to mixture. Stir well until tomato paste is thinned.
7. Add a full bottle of dark beer. I use Fat Tire or Newcastle but any good dark beer will do. Mix well and simmer for 15 minutes, stirring occasionally.
8. Dump mixture on top of brisket in Crock Pot and stir well. Add a medium size jar of your favorite salsa in your prefered heat level. Then add additional V8 if the crock pot needs to be more full.
9. If you're a bean person, add a can of black beans and a can of pinto beans and mix in well.
10. Cover and set on low for a minimum of six hours, preferably 8-12 hours if time allows.

Serving Suggestions:
Try serving over Fritos with shredded cheese on top. You can also add a hotter sauce at the table if desired.
Additional Comments:
This is one of the best chili recipes I've tried. Anything less (read: without brisket) won't measure up!

Cooking Instructions:
Normally when I cook I chop everything before I start, but with this recipe its much faster to chop as you go along. I can get prep time down to about an hour doing it that way.Here is the method I use: Cut a pound of bacon in half down the middle, freeze half for your next batch of chili. Cut the remaining 1/2 pound into 1/4 in strips and start frying in a big ass pot. Meanwhile, chop 4 onions and mince 3-4 cloves of garlic. Once the bacon is crisp, remove bacon from pot and save it in the fridge, we will use it later Saute the onions and garlic in the bacon grease. Meanwhile, chop the 2 cans of whole tomatos, discard the juice. Pour the onions, garlic (and all that grease) into a bowl, and now start cooking the meat in the same pot. Meanwhile, start grinding all those chilis and cumin in a coffee grinder. Once the meat is done, I dump it into a big strainer to get the grease out (all the grease from the bacon is going back in, so that's plenty of flavor for me, it's up to you if you want to drain the meat). Now, dump the meat back into the pot, and mix in the onions, garlic and bacon grease. Add the chopped tomatos, tomato paste and water and mix well. Add the canned green chilis, the oregano, cumin, and salt. Now add the ground chilis (start with 6 tbsp of ancho and 1 tbsp arbol chilis and taste it after it's mixed well. You can bump either one of the amounts depending on your taste. My wife doesn't like any hot chilis, and I like a lot) Bring to a boil and simmer for about 2 hours, adding water as needed to keep consistency. Add the bacon you saved and the pinto beans (if desired) and cook 1 more hour, then serve.

Serving Suggestions:
To grind ancho chilis, get yourself a cheap coffee grinder (don't even think about using the same grinder as your coffee, you'll NEVER get the taste out of there). Some people recommend drying the anchos in the oven before grinding, but I just tear them into small pieces and grind them fresh (dicarding the stems and seeds) If you can't find anchos, you can use any mild child such as New Mexico, etc. For hot chilis, I prefer "chili de arbol", but any hot chili will do. Discard the step sections and the seeds. Try to use fresh whole cumin and grind it also, it is much more flavorful than pre-ground.

Just posted one to my blog. There are so many schools of thought, but given your limited time frame, I would suggest either ground chuck or cubed chuck, and if you store carries any dried anchos or new mexcian or chipoltle chiles, grab them. You can use a store bought chili powder (yuck, but it will do) and kick it up with the ground dried chiles. Cut them open lengthwise, remove the stems and seed, toast them in the over for 5 minutes at 350, and then run them through a blender/food processor to make a powder.

The ancho (plobano in it's fresh form) is mild. The New Mexican is about twice as hot and the Anaheim (which is what they call the same pepper when it's grown in CA) and the chipolte (a dried jalepeno) has a big kick with a smokey flavor - use it sparingly.

Add some fresh jalepenos since most stores carry them.

Cook the meat low and slow for at least 2 hours.

Leftover brisket makes for a great chili (learned that from one of the LI Brethren)

In the open flame of a gas burner, or under a preheated electric broiler, roast the sweet peppers, turning them until the peels are evenly charred. In a bowl covered with a plate or in a closed paper bag, allow the peppers to steam until they are cooled. Rub away the burned peel, stem and core the peppers, and coarsely chop the flesh.

In a heavy, 5-quart non-reactive pot over low heat, combine the bacon and olive oil. Cook, stirring once or twice, until the bacon is crisp, 10 to 12 minutes. With a slotted spoon, transfer the bacon to absorbent paper to drain.

Add the onions, garlic and jalapenos to the oil in the pot and cook over low heat, stirring once or twice, for 10 minutes. Add the beef and cook, stirring often, until it is no longer pink, about 10 minutes. Stir in the chile powder blend and cook 5 minutes. Stir in the beef broth, red wine and crushed tomatoes. Raise the heat and bring the chili to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 1 1/2 hours.

Uncover the chili and cook, stirring often, until the meat is very tender, 30 to 40 minutes. Stir in the roasted sweet peppers, beans, nopalitos and bacon and cook another 5 minutes, or until heated through and steaming. Adjust the seasoning. The chili can be prepared at least a day ahead. Cool it to room temperature and refrigerate it. Warm it up slowly over low heat before serving.

1.) Mix all spices together in a bowl
2.) Add some of the spice mixture to beef and brown. Drain after cooking
3.) Sauté vegetables with some spice mixture until soft and translucent
4.) Add juice, tomatoes and garlic to vegetables
5.) Add cooked Beef
6.) Add Frank’s Hot sauce and remaining spices
7.) Bring to a boil and reduce to simmer
8.) Simmer for 4 – 5 hours
Salt and pepper to taste

+1 on the Carol Shelby kit. Chili grind the kit, follow the directions, it don't suck and is quick and easy. The 4 way is good as is this. take a bowl and add some Fritos, chili and then top with chedder cheese and chopped onions or even some sour cream. Hell, make the chili put out the fixins and have at it.

+1 on the Carol Shelby kit. Chili grind the kit, follow the directions, it don't suck and is quick and easy. The 4 way is good as is this. take a bowl and add some Fritos, chili and then top with chedder cheese and chopped onions or even some sour cream. Hell, make the chili put out the fixins and have at it.

MMMMMmmm Frito Pie, That definately doesn't suck. Corol Shelby Chili Kits are a seasoning kit. Its is a brown and red box. Pretty awsome.
Here is a thread I did about the Cincinati 4 way